Bunless Asian beef burger wraps
2
Points®
Total time: 28 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
English cucumbers are prized because of their undeveloped seeds and lack of bitterness, even when eaten unpeeled. Look for them at the supermarket wrapped in plastic wrap and at some farmers’ markets, too.
Ingredients
Uncooked 95% lean ground beef
1 pound(s)
Shallots
2 small, minced
Low sodium soy sauce
2 tbsp(s)
Fish sauce
2 tsp(s)
Lime zest
½ tsp(s), grated
Ginger root
½ tsp(s), grated
Canola oil
2 tsp(s)
English cucumber
½ medium, diced
Fresh mint leaves
1½ tbsp(s), finely chopped
Unseasoned rice vinegar
1 tbsp(s), finely chopped
Agave nectar
1 tbsp(s)
Table salt
½ tsp(s)
Lettuce
8 leaf/leaves, large, large
Instructions
1
Stir together beef, 1 shallot, soy sauce, 1 teaspoon of fish sauce, lime zest, and ginger in medium bowl. With damp hands, shape mixture into 8 (1/2-inch-thick) patties.
2
Heat oil in large nonstick skillet over medium heat. Add patties and cook, turning once, until instant-read thermometer inserted into side of each burger registers 160°F, about 8 minutes.
3
Meanwhile, stir together remaining shallot, remaining 1 teaspoon fish sauce, cucumber, mint, vinegar, and salt in medium bowl.
4
Arrange 2 lettuce leaves onto each of 4 plates. Top with burgers. Top burgers evenly with cucumber mixture and fold lettuce over to enclose filling.
5
Serving size: 2 garnished burgers
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